Onion Paratha Recipe - Crispy, Flavorful & Easy Breakfast
Onion paratha recipe is a delicious stuffed flatbread of wheat flour dough and spicy onion filling. The crispy and flavorful pyaz paratha is eaten for breakfast and lunch. Pairing with curd, raita, and a cup of tea makes it a more filling and comforting meal.
Ingredients
- 1 cup wheat flour
- water for kneading dough
- 2 medium onions, finely chopped
- 2 green chillies, finely chopped
- 1 tsp coriander powder
- ¼ tsp garam masala
- ¼ tsp carrom seeds (ajwain)
- 1 tsp salt
- ghee for roasting paratha
Instructions
- Add wheat flour and some salt to a mixing bowl.
- Now add water little by little and knead into a soft and smooth dough.
- When the dough is ready, rest it for 15 to 20 minutes.
- Now chop the onion into small pieces in a mixing bowl.
- Add chopped green chilli, coriander powder, garam masala, carrom seeds, and salt.
- Mix everything well, and the onion stuffing is ready.
- After 20 minutes, make a dough ball and roll it into a small 2 to 3-inch circle.
- Put a spoonful of stuffing in the middle of the rolled circle.
- Now, close the edges on all sides, so the filling is covered properly.
- Now, dust some flour and roll it into a bigger circle.
- Heat the tawa on medium heat and place the rolled paratha on it.
- After a minute, turn it over and drizzle some ghee on it.
- Again, flip from another side and drizzle some ghee on this side too, covering the edges.
- Roast it from both sides until it's golden and crunchy.
- When the golden flakes come on, remove the paratha.
- Serve it with pickle and tomato ketchup.
Notes
- Knead the soft dough for easier rolling & flaking parathas.
- Dust some flour while rolling the paratha to prevent sticking.
- Chop the onions into fine pieces so the stuffing spreads properly.
- Add salt just before rolling the paratha to avoid watery filling.
- To boost the flavour, add a ginger-garlic paste to the onion stuffing.
- Cook on a medium flame for evenly cooked, crispy parathas.
- You can add chopped coriander and mint leaves to the stuffing for freshness.